Recipe Details
Ingredients
-
¼cupcanola oil
-
1 ½cupswhite cornmeal
-
1 ½teaspoonssalt
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1 ⅓cupsbuttermilk
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2largeeggs
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C). Preheat a 9-inch cast iron skillet on the center rack.
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Carefully remove the preheated skillet from the oven and pour in oil; gently swirl to coat the bottom and sides. Return the skillet to the oven for 10 minutes.
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Meanwhile, mix together cornmeal and salt in a medium bowl. Beat in buttermilk and eggs to form a thin batter.
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Carefully pull out the center rack and pour batter into hot oil in the skillet.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
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Shake the skillet to release corn pone. Serve warm in the skillet or turn out onto a serving plate.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories179 | |
| % Daily Value * | |
| Total Fat 9g |
12% |
| Saturated Fat 1g |
6% |
| Cholesterol 48mg |
16% |
| Sodium 504mg |
22% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 2g |
6% |
| Total Sugars 2g |
|
| Protein 5g |
|
| Vitamin C 0mg |
2% |
| Calcium 56mg |
4% |
| Iron 1mg |
6% |
| Potassium 144mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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